Name: Zesty veggie noodles
Total time: 40 min
Yield: Serves 4 (easily halved)
Cuisine: Chinese
Ingredients: 150g flat rice noodles; 6 tbsp soy sauce; 5 tbsp orange juice plus ½ tsp finely grated zest; 1 tsp sugar; ½ tsp cornflour; 1 tbsp sunflower oil; ½ tbsp grated fresh ginger; 2 garlic cloves finely chopped; 2 tbsp dry sherry; 2 red peppers seeded and sliced; 2 carrots finely sliced; 2 courgettes cut into fine strips; 100g mangetout sliced; 220g can water chestnuts sliced; 1 bunch spring onions shredded

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Zesty veggie noodles

Zesty veggie noodles

Good Food team

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Serves 4 (easily halved)

Easy

Total time: 40 mins

A star rating of 3 out of 5.3 ratingsRate

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Packed full of vegetables with a tangy orange and sherry sauce - this veggie stir fry is low in fat too

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g flat rice noodles
6 tbsp soy sauce
5 tbsp orange juice

plus ½ tsp finely grated zest
1 tsp sugar
½ tsp cornflour
1 tbsp sunflower oil
½ tbsp grated fresh ginger
2 garlic cloves

finely chopped
2 tbsp dry sherry
2 red peppers

seeded and sliced
2 carrots

finely sliced
2 courgettes

cut into fine strips
100g mangetout

sliced
220g can water chestnuts

sliced
1 bunch spring onions

shredded

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Nutrition: per serving

kcal240
fat3g

low
saturates0g
carbs47g
sugars1.6g
fibre4g
protein6g
salt2.77g

Method

step 1

Put the noodles in a large bowl, cover with boiling water for 4 minutes, then drain and quickly rinse with cold water.
step 2

Meanwhile, mix the soy sauce, orange juice and zest with the sugar and cornflour and set aside. Heat the oil in a wok, add the ginger and garlic and fry for 1 minute. Add the sherry and the peppers and fry for a minute more. Tip in the rest of the vegetables, except the water chestnuts and spring onions, and fry for another 3 minutes.
step 3

Stir in the water chestnuts and spring onions, keeping a few spring onions for a garnish. Add the sauce and noodles and stir fry until hot. Sprinkle with the remaining spring onions and serve straight from the wok.

Recipe from Good Food magazine, October 2003

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A star rating of 3 out of 5.3 ratings

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